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How to Use Quinoa in the Kitchen
Quinoa is a nutrient-rich, gluten-free grain packed with flavonoids, antioxidants, dietary fiber, protein, and iron.
Its light and easy-to-digest nature makes it especially beneficial for the elderly, and it helps relieve constipation and indigestion.
Ideal for detox diets and digestive health, quinoa is a versatile ingredient that enhances meals with its mild, nutty flavor.
Use quinoa in salads, soups, porridges, or as a rice alternative for a healthy twist to your everyday recipes.
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Recipes:
Quinoa Salad:
| Ingredients: |
| Quinoa |
1 cup |
| Cabbage (finely chopped) |
½ cup |
| Tomato (finely chopped) |
½ cup |
| Carrot (grated or chopped) |
½ cup |
| Radish (grated or chopped) |
¼ cup |
| Parsley or Coriander leaves |
2-3 t.spoon |
| Coarse Peanut Powder |
2 t.spoon |
| Pomegranate Seeds / Lemon Juice / Citron Juice |
2-3 t.spoon |
| Salt |
as per taste |
| Black pepper |
1 t.spoon |
| Oil |
1 t.spoon |
| Recipe: |
| Rinse and soak the quinoa in water for 2-3 hours. |
| Cook the soaked quinoa in 3½ cups of water with a little salt. Boil or pressure cook it for 2-3 whistles until soft but not mushy. |
| Finely chop all vegetables and set aside. |
| In a pan, heat oil on medium flame. Add all the chopped vegetables and saute lightly for 2-3 minutes. |
| Add peanut powder, salt, and black pepper. Mix well. |
| Stir in the cooked quinoa, pomegranate seeds (or lemon/citron juice), and coriander/parsley. Toss gently. |
| Serve the salad at room temperature. |
| This fiber-rich, protein-packed quinoa salad is an ideal replacement for bread or processed breakfast items. It also makes for a satisfying and wholesome lunch. |
Quinoa Kheer:
| Ingredients: |
| Quinoa |
½ cup |
| Rock Sugar (or jaggery) |
½ cup |
| Gulkand / Rose Syrup / Rose Essence |
1-2 t.spoon |
| Cow Milk |
2 cups |
| Almond Flakes |
2 t.spoon |
| Cardamom powder |
½ t.spoon |
| Recipe: |
| Rinse and soak quinoa overnight or for at least 6-7 hours. |
| In a heavy-bottomed pan, cook the soaked quinoa with 2-3 cups of water until it becomes soft and mash-like in consistency. |
| Add milk and rock sugar. Stir continuously and simmer for 5-7 minutes until the mixture thickens. |
| Add gulkand (or rose syrup), almond flakes, and cardamom powder. Mix well. |
| Serve warm, at room temperature, or chilled; it tastes delicious either way. |
| This wholesome quinoa kheer is rich in fiber and minerals. It's a nutritious dessert suitable for children, adults, and elders, especially those dealing with constipation or digestive issues. |
Quinoa Uttapam (Gluten-Free Pancake):
| Ingredients: |
| Quinoa |
½ cup |
| Rice |
¼ cup |
| Salt |
as per taste |
| Ajwain (Carom) Seeds |
1 t.spoon |
| Black pepper |
½ t.spoon |
| Green Chillies (finely chopped) |
1-2 |
| Lemon / Citron Juice |
1 t.spoon |
| Water |
as required |
| Fresh Coriander Leaves |
2 t.spoon |
| Baking Soda |
1 pinch |
| Oil |
for roasting/td>
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| Recipe: |
| Soak quinoa and rice together in water for 3-4 hours. |
| Grind them with salt and enough water to make a smooth, pourable batter. |
| Let the batter ferment for 3-4 hours in a warm place. |
| After fermentation, add coriander leaves, ajwain seeds, black pepper, green chillies, lemon juice, and baking soda. Mix well. |
| Heat a dosa pan or non-stick tawa over a medium flame. |
| Drizzle 1 tsp oil on the pan. Pour a ladleful of batter and spread it thick like a uttapam or pancake. |
| Roast until golden brown on one side, then flip and cook on the other side. |
| Serve hot with chutney, dip, or curry of your choice. |
| This protein-packed, gluten-free uttapam is a perfect breakfast or evening snack for kids and adults alike. It's rich in nutrients, easy to digest, and ideal for all age groups. |
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Herbs and Medicinal Plants
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